Creamy Roasted Butternut and Red Pepper Soup
When the weather starts to cool down, I always want something warm and cozy to eat. This Creamy Roasted Butternut and Red Pepper Soup hits the spot every time. It’s got all the best fall flavors—sweet butternut squash, smoky roasted red peppers, and a little hint of spice to keep things interesting. It’s so easy to make and always feels like a special treat. If you’re looking for the perfect fall recipe, this is it.
INGREDIENTS YOU’LL NEED:
Vegetables to Roast
- 1 (3-4 lb.) Butternut Squash: Peeled and cubed, this adds a naturally sweet, creamy base to the soup.
- 2 Red Bell Peppers: Roughly chopped, they bring a smoky, slightly sweet flavor and vibrant color.
- 1 Onion: Roughly chopped, this adds depth and a subtle savory note.
- 8 Cloves Garlic: Roasted whole, these mellow into a rich, slightly nutty sweetness.
- 2 Tbsp Olive Oil: Used to coat the vegetables for roasting, helping them caramelize and enhance their flavor.
Soup Ingredients
- ½ Tsp Thyme (dried): Adds an earthy, aromatic hint that complements the roasted vegetables.
- 3 Cups Vegetable Stock (or chicken stock/water): The liquid base for blending and simmering the soup, providing depth and balance.
- ½ Cup Heavy Cream (or coconut milk): Makes the soup velvety and rich, with a touch of creaminess.
- Sea Salt and Ground Black Pepper (to taste): Essential for seasoning and enhances the natural flavors.
ROASTED BUTTERNUT SQUASH SOUP IS A FALL FAVORITE:
- It’s packed with fall flavors: I love how the roasted butternut squash and red peppers bring out the sweet, smoky, and earthy tastes of autumn. Every spoonful feels like a cozy hug on a chilly day.
- It’s easy to make: With just a handful of simple ingredients and some roasting magic, this soup comes together without much effort. Plus, the roasting makes my kitchen smell amazing—instant fall vibes!
- It’s versatile and crowd-pleasing: Whether I’m enjoying it for a quick lunch, serving it at a dinner party, or freezing leftovers for busy days, this soup is always a hit. It’s rich, creamy, and perfect with a slice of crusty bread.
HOW IS CREAMY BUTTERNUT SQUASH SOUP PREPARED?
Time needed: 1 hour
- Prep the vegetables:
Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup. In a large mixing bowl, combine the cubed butternut squash, chopped red bell peppers, onion, and whole garlic cloves. Drizzle with olive oil, sprinkle with a pinch of sea salt and black pepper, and toss to coat evenly.
- Roast the vegetables:
Spread the vegetables in a single layer on the baking sheet. Roast for 45 minutes, stirring halfway through, until the squash is tender and the edges of the vegetables are slightly caramelized. - Blend and heat the soup base:
Add the roasted vegetables to a large Dutch Oven and blend with an immersion blender. Add the thyme and 3 cups of vegetable stock and blend until smooth and creamy. - Add the cream and season:
Reduce the heat to low and stir in the heavy cream (or coconut milk for a dairy-free option). Taste the soup and season with more sea salt and black pepper as needed. If the soup is too thick for your liking, add a bit more stock or water until it reaches your preferred consistency. - Serve and enjoy:
Ladle the soup into bowls, garnish with a sprinkle of thyme or a swirl of cream if desired, and serve hot with crusty bread or crackers.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can use frozen butternut squash, but fresh gives the soup a better texture and flavor.
Use a vegetable peeler or a sharp knife to remove the skin. Cutting the squash in half first helps.
Yes, the soup can be made ahead and stored in the fridge for up to 3 days. It can also be frozen for up to 3 months.
Yes, you can roast the veggies first for added flavor, then add them to the slow cooker with the stock and cook on low for 6-7 hours. Add the heavy cream at the end to prevent the soup from cuddling.
BUTTERNUT AND PEPPER SOUP RECIPE ADD-INS AND VARIATIONS:
- Coconut milk instead of heavy cream – If I’m making it dairy-free, coconut milk gives the soup a smooth, creamy texture with a hint of sweetness.
- Sweet potatoes instead of butternut squash – For a different flavor and a little extra sweetness, I love using sweet potatoes. They roast beautifully and blend just as well.
- Red onion instead of yellow onion – Sometimes I’ll swap red onions for a touch of extra color and a mild, slightly sweeter flavor.
- Smoked paprika instead of thyme – If I want to add a smoky twist, I’ll use smoked paprika instead of thyme for a deeper, richer taste.
- Chicken stock instead of vegetable stock – If I’m not aiming for a vegetarian option, I find that chicken stock adds a savory depth to the soup.
- Roasted carrots or parsnips – I sometimes throw in a few roasted carrots or parsnips for added sweetness and a unique twist on the classic recipe.
WHAT IS COMMONLY SERVED WITH ROASTED BUTTERNUT SQUASH SOUP?
I love serving butternut squash soup on chilly fall nights, during family dinners, or when I have friends over. It’s great for cozy occasions like Thanksgiving, Halloween, or any time you just want something warm and comforting. I usually pair it with a slice of crusty bread or a grilled cheese for dipping, and sometimes add a light salad on the side. For drinks, I’ll go with a glass of white wine like Chardonnay or a warm apple cider to match the flavors. It’s the perfect meal to make any fall gathering feel special!
HOW DO YOU STORE AND REHEAT LEFTOVER BUTTERNUT SOUP?
After enjoying this cozy Roasted Butternut and Red Pepper Soup, I store any leftovers by letting the soup cool to room temperature before transferring it to an airtight container. I keep it in the fridge for up to 3–5 days. When ready to enjoy it again, I reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals, stirring in between, until it’s hot. This way, the soup stays fresh for a few days and can be enjoyed without losing any flavor.
CAN Creamy Squash and Pepper Soup BE FROZEN FOR LATER?
To freeze leftovers let it cool completely to room temperature. Then, transfer the soup into airtight freezer-safe containers or bags, leaving some space at the top for expansion. Make sure to label the containers with the date so it’s easy to keep track. When I’m ready to eat, thaw the soup overnight in the fridge and reheat it on the stovetop or in the microwave. The soup will stay fresh in the freezer for up to 3 months and tastes just as good when reheated!
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Creamy Roasted Butternut and Red Pepper Soup
Equipment
- Dutch Oven
Ingredients
Vegetables to Roast:
- 1 (3-4) lb. Butternut Squash (peeled and cubed)
- 2 Red Bell Peppers (roughly chopped)
- 1 Onion (roughly chopped))
- 8 Cloves Garlic
- 2 Tbsp Olive Oil
Soup Ingredients:
- ½ Tsp Thyme (dried)
- 3 Cups Vegetable Stock (chicken stock or water)
- ½ Cup Heavy Cream (or coconut milk)
- Sea Salt and Ground Black Pepper (to taste)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Prep the vegetables: In a large mixing bowl, combine the cubed butternut squash, chopped red bell peppers, onion, and whole garlic cloves. Drizzle with olive oil, sprinkle with a pinch of sea salt and black pepper, and toss to coat evenly.
- Roast the vegetables: Spread the vegetables in a single layer on the baking sheet. Roast for 45 minutes, stirring halfway through, until the squash is tender and the edges of the vegetables are slightly caramelized.
- Blend and heat the soup base: Add the roasted vegetables to a large Dutch Oven and blend with an immersion blender. Add the thyme and 3 cups of vegetable stock and blend until smooth and creamy.
- Add the cream: Reduce the heat to low and stir in the heavy cream (or coconut milk for a dairy-free option). Taste the soup and season with more sea salt and black pepper as needed.
- Adjust consistency: If the soup is too thick for your liking, add a bit more stock or water until it reaches your preferred consistency.
- Serve and enjoy: Ladle the soup into bowls, garnish with a sprinkle of thyme or a swirl of cream if desired, and serve hot with crusty bread or crackers.